1.
Products formed by the activities of a- and 3-amylases are also available as reactants for nonenzymatic browning reactions.
由a-和α-淀粉酶作用所制得的制品也可以作为非酶褐变反应的反应物。
2.
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
3.
1% asparagine can inhibit nonenzymatic brown of Jujube pulp.
1%天冬氨酸可抑制枣浆非酶褐变。
4.
Studies of Factors Influencing Non-enzymatic Browning of Apple Juice Concentrate;
苹果浓缩汁非酶褐变影响因素的研究
5.
Studies on the Effect of Intrinsic Factors on Nonenzymic Browning of Longan Juice;
内源因子对龙眼汁非酶褐变影响研究
6.
Preliminary Study on Nonenzymatic Browning of Glucosamine Sulfate
硫酸氨基葡萄糖非酶褐变的初步研究
7.
Experimental Study on the Non-enzymatic Browning of Amorphous Powder and Juice;
非晶态粉体及果汁非酶褐变的实验研究
8.
Studies on inhibition of Agaricus bisporus browning by antisense tyrosinase gene
反义酪氨酸酶基因抑制双孢蘑菇褐变的研究
9.
Nonenzymatic Browning of Pineapple Juice Concentrates during Storage;
菠萝浓缩汁储藏过程中非酶褐变的研究
10.
Studies on Factors Influencing Nonenzymatic Browning of Jujube and the Corresponding Ways of Controlling;
油枣非酶褐变影响因素及其控制技术的研究
11.
Study on the Nonenzymatic Browning, Surface Modification of Glucosamine Sulfate
硫酸氨基葡萄糖非酶褐变及表面改性研究
12.
Research Progress on Phenolic Compounds and Non-enzymatic Browning in Fruit Wine
果酒中酚类物质及其非酶褐变的研究进展
13.
Study on Mechanism of Enzymatic Browning and Fruit Suitability for Juicing of Apricot Fruits;
杏果实酶促褐变与制汁适应性评价体系的研究
14.
4. 1% and 2% lysine and glycin can accelerate nonenzymatic brown of Jujube pulp.
4.浓度各为1%和2%的赖氨酸和甘氨酸均可促进枣浆非酶褐变。
15.
Research on Nonenzymatic Browning and Control Technology of Dangshan Pear Juice Concentrate;
浓缩砀山酥梨汁非酶促褐变机理及其控制技术研究
16.
The inhibition of hydrogen sodium suflite on maillaid braun reaction
亚硫酸氢钠对美拉德褐变反应的抑制作用
17.
The research discovered that the enzymatic browning is the main reason of banana turning brown;
研究发现酶促褐变是香蕉褐变的主要原因;
18.
Enzymatic browning of lotus roots and its control during storage
莲藕的酶促褐变及其贮藏中褐变的控制